Big Tomato Sandwich

One of my faithful readers is tired of staring at my last photo, French Macarons, and who could blame him? Sorry buddy, I know you've seen this one too but it's all I've got right now.

This sandwich makes me think of my sister-in-law. It's a rite of summer, when big juicy farm tomatoes are at their peak.

Recipe from "Local Flavors" by Deborah Madison, I bought the book solely based on the stunning photograph of this sandwich that's in it.

1 large (1-pound) loaf ciabatta
Herb vinaigrette, below
2 or more big ripe, juicy tomatoes
1 large yellow or red bell pepper, roasted, peeled, and quartered
4 ounces fresh mozzarella, goat, or other favorite cheese, sliced
Sea salt and freshly ground pepper

Slice the top third off the loaf of bread and set it aside. Pull out the inside. (You can use it to make bread crumbs.)
Paint the inside of the bread with some of the dressing, then make layers of sliced tomatoes, pepper, and cheese. Bathe each layer with the dressing and season with salt and pepper.
Add the top, press down, then cut into quarters or sixths. This packs well if wrapped tightly.

The Herb Vinaigrette
¼ cup basil leaves
1 tablespoon chopped marjoram
1 tablespoon chopped parsley
1 small garlic clove, minced
1/3 cup extra virgin olive oil
4 teaspoons aged red wine vinegar
Sea salt and freshly ground pepper

Finely chop the herbs with the garlic, then add the olive oil. Add the vinegar and ¼ teaspoon salt and season with pepper. Taste and adjust seasonings if needed.